Low-FODMAP vegetable chilli

Low-FODMAP vegetable chilli

This quick and easy all-in-one-pan vegan supper is packed with punchy flavours.



  1. Heat the oil in a large pan over a medium heat, add the aubergine, courgettes and peppers and fry gently for 7–8 minutes, stirring occasionally, until beginning to soften.

  2. Add the chilli and spices and cook for a couple of minutes. Add the tomatoes, tomato purée and cocoa powder, stir well and bring to a simmer.

  3. Add the quinoa and 400ml/14fl oz water and bring to the boil, then simmer for about 15 minutes, or until the quinoa has absorbed the water.

  4. Stir in the edamame beans (if they are frozen they will defrost in the pan) and heat through for 5 minutes.

  5. Sprinkle the spring onions and parsley over the top and gently stir through. Serve on its own or with a baked potato.

Recipe Tips

Mature and dried soy beans can be problematic on a low-FODMAP diet, but young green soya beans, aka edamame beans, are fine. They are often sold frozen, podded and ready to use.

Quinoa is a grain, so you could serve this by itself, or with a small portion of rice (30g instead of 50g dried weight).

A small amount of spice can often be tolerated, but omit the chilli if you know it to be a trigger food.